Is the charcuterie cured, smoked or enhanced by other ingredients like pepper or herbs? Light to medium-bodied, youthful red wines pair very well and are refreshing at the same time. Ideally, they are served slightly chilled. This means 10-12°C/50-54°F.
Which red wines to pair with charcuterie?
Vibrant, young red wines with a lively acidity are the secret to success. They cut through the charcuterie’s fat content. Seek out Gamay from Beaujolais, France, young Syrah’s from the Rhône Valley, France, like young Crozes-Hermitage, for instance. The natural peppery note of Syrah adds a delicious layer of complexity. The natural gamey flavour of Syrah also is an instant common thread, especially for smoked or cured charcuterie. Dry Lambrusco from Italy, or other snappy, fruity, high-acid reds work, equally well. Personally, I really enjoy Saperavi from Georgia with charcuterie as it has body, intensity and wonderfully crunchy, dark fruit-driven flavours.
Which white wines to pair with charcuterie?
If you opt for white, choose something with a creamy texture or flavour to stand up to the fat content of the meat. White oak-aged blends of Sauvignon Blanc and Semillon, or oaked Sauvignon Blanc works well here. They slightly grassy note of Sauvignon Blanc is ideal for charcuterie enhanced by dried herbs. These white wines should be served at 8-11°C/46-52°F.
Our six golden rules for wine and food pairing can also help you on a more general level.